Oats Free Turmeric-Ginger Arugula and Tomato Salad
Bright, peppery arugula meets golden turmeric dressing in a salad that looks stunning on the table and tastes even better than it looks. The dressing comes together in minutes — just a whisk of olive oil, fresh lemon juice, grated ginger, and honey — and it coats every leaf with warm, citrusy depth. Crunchy walnuts and crisp cucumber add satisfying texture, while halved cherry tomatoes bring a juicy pop of sweetness to balance the spice. Every single ingredient here is naturally free from grains, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of salad that converts people who claim they don't like salad, thanks to that boldly seasoned dressing doing all the heavy lifting. Serve it immediately after tossing so the arugula stays lively and the colors stay vivid.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ⅓ cup raw walnuts, roughly chopped
- ¼ cup red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, turmeric, grated ginger, honey, black pepper, and salt until the dressing is smooth and evenly combined.
- 2
In a large salad bowl, combine the arugula, cherry tomatoes, cucumber, walnuts, red onion, and parsley, if using.
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